Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-14 DOI:10.1002/jsfa.14034

Andian Ari Anggraeni, Priyanto Triwitono, Lily Arsanti Lestari, Eni Harmayani

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引用次数: 0

Abstract

Background: The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard.

Results: Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies.

Conclusion: The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

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用添加了葡甘露聚糖的无麸质面粉制作的减脂饼干的理化和感官特性。

背景：食品工业在重新配制食品时面临着一项重要挑战，即在减少脂肪的同时保留关键特性，如可接受的外观、质地和口感。本研究在发酵木薯粉（FCF）和大豆浓缩蛋白（SPC）制备的饼干中加入了葡甘露聚糖脂肪替代物，并分析了其对理化和感官特性的影响。样品包括由 FCF 和 SPC 制成的饼干，脂肪替代水平分别为 0%（CS100：FCF-SPC，100% 脂肪）、20%（GM80：FCF-SPC-中葡甘露聚糖，80% 脂肪）和 30%（GH70：FCF-SPC-高葡甘露聚糖，70% 脂肪）。GM80 和 GH70 饼干中的脂肪替代是通过加入葡甘露聚糖和水实现的。用小麦粉制成的饼干被选为黄金标准：结果：与对照样品相比，脂肪替代水平为 20%（GM80）和 30%（GH70）的饼干脂肪含量较低，膳食纤维含量较高。添加葡甘露聚糖后，GM80 和 GH70 饼干的铺展率有所提高。GH70和CS100饼干在香气、质地、口感和整体可接受性方面的感官接受度无明显差异（P > 0.05）。此外，GH70、GM80 和 CS100 饼干的脂肪味道强度也无明显差异：本研究结果表明，在用 FCF 和 SPC 制备的饼干中，葡甘聚糖可用于替代脂肪。葡甘聚糖提高了饼干的营养特性。用葡甘露聚糖替代脂肪可保持产品的物理性质、感官接受度和脂肪口感。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.